Teriyaki Grilled Chicken Kabobs

• Marinade
• 2 tablespoons brown sugar
• 3 tablespoons soy sauce or 3 tablespoons tamari
• 2 tablespoons dry sherry
• 1 tablespoon oil
• 1/4 teaspoon ginger
• 1/8 teaspoon garlic powder
• Kabobs
• 8 boneless skinless chicken thighs
• 4 boneless skinless chicken breast halves
• 1 large red bell pepper, cut into 8 pieces
• 1 medium zucchini, cut into 8 pieces
• 8 pieces fresh pineapple, cut in chunks

1. In a 2-quart baking dish, combine all marinade ingredients.
2. Cut chicken thighs in half; add to marinade and cover.
3. Refrigerating at least 2 hours, turning chicken once.
4. Heat Grill.
5. Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
6. (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
7. Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
8. Discard any remaining marinade.

marinade, brown sugar, soy sauce, sherry, oil, ginger, garlic, kabobs, chicken thighs, chicken, red bell pepper, zucchini, pineapple

Taken from www.food.com/recipe/teriyaki-grilled-chicken-kabobs-9372 (may not work)